Vegetable Marrow, Cheese & Tomato Pancakes

Each of us has some univeral recipes of the dishes which can be served both hot and cold, for a breakfast and supper. The recipe we offer today is one of the above mentioned. Besides, these vegetarian pancakes have one zest due to the ingredient combination of their filling. If you like to fantasize in your kitchen then this recipe will catch your fancy. Our vegetable marrow pancakes are stuffed with grated soft cheese and thin slices of juicy tomatoes. Your family will evaluate this dish for its airiness and crispness.

Ingredients:

2 eggs

4 tbsp flour

2 tomatoes

1 little garlic bulb

200 g (7 oz) cheese

parsley (for serving)

sour cream (for serving)

sunflower oil (for frying)

2 medium vegetable marrows

black ground pepper – to taste

dill twigs – to taste

salt – to taste

Cooking

Peel vegetable marrows and grate them coarsely. If there is some liquid, drain it.

Next grate cheese. Peel garlic cloves and squeeze them. Cut dill finely. Toss the prepared ingredients together. Beat eggs and add them to the mass. Stir in flour and mix everything to combine. Adjust salt and pepper to your taste.

Wash and slice tomatoes thinly. Preheat sunflower oil in a frying pan and spoon some prepared mass onto the pan. Add a slice of tomato. Cover everything with the prepared mass above. Do not spoon too much batter, otherwise the pancakes will not set.

Fry the pancakes on both sides till brown and crispy. Transfer the pancakes to a paper towel-lined plate to let them drain and after put them on a serving plate and add parsley. Serve the dish with sour cream.